The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1887-03-05
FARM AND FiRESIDE.

Diuc TOOIiS 8uu Icu AOOmS anu
green rooms are out of style. One color
meeting the eye at every turn becomes
exceedingly tiresome.-N Y. Graphic.
Curtains have been introduced hav-
ing alternate stripes of opaque and
translucent material, producing charm
ing effects and presenting the advan-
tages of two sets of curtains, the one
heavy and the other lightly Y. Mail.
Keep a piece of sand-paper with
the holder. folded up in the ironing
cloth. ready for use. There is nothing
better to clean the face of flat-iron Of
rust. starch or any blur that may get
on it. Boston Bulletin.
-Trifes: Three well-beaten eggs.
saltspoon of salt. flour enough for q
stiff paste. Roll out and cut into very
thin cakes and fry in hot lard. Spread
half of them with jelly or jam, and cut
three round holes in the other half and
use them for the upper crusts or covers.
Boston Budget.
1t is not every little country paper
like this that is favored with copy of
the Governments agricultural report.
but by hard work the influence of the
Oregon delegation secured one for the
Gazette shop and it helped load down
mail stage that rolled in last night
Heppmer Ore.) Gazette.
Apple fritters are nice for lunch
con. Make batter of the yeiks OF
three eggs well beaten, one gill of milk.
four heaping teaspoonfuls Of flour and
u saltspoonful of salt, well mixed. The
apples, which have been peeled. cored
and cut in round slices, are dipped in
this batter and fried a delicate brown
in boiling fat. Sprinkle with powdered
sugar and serve. Household.
A correspondent of the Country
Gentleman advises those who wish to
raise cheap pork, never to carry hog
through the winter. There is more
money in keeping one animal well for
ten or eleven months. and getting three
hundred and fifty or four hundred
pounds of nice pork. than in keeping
more animals eighteen months and
getting no larger returns.
Try this Austrian method of cook
| ing calls liver: Remove the skin from
the liver. and cut it in pieces as thick
as your finger, and lay them in milk for
several hours. Then take them out of
the milk and sprinkle them with flour;
dip them in beaten egg and cover them
with flour with which you have mixed
a little salt. Fry them with hot drip
pings and serve garnished with minced
parsley. The Caferer.
Cream Dates: Put the white of an
egg into a bowl. and add an equal
quantity of cold water. Mix with this
confectioners' sugar until it is stiff
|enough to mold. Remove the seeds
from the dates with sharp knife. and
| fill the opening with the cream, which
is formed in the shape of the seed, only
larger, of course. SO that it Ellis the
cavity; then set away for the cream to
dry. The cream may be favored to
taste. Boston Bulletin.
"A correspondent of the PlouJhnaan
tells how be packs cabbages: 1--WE
have tried all sorts of ways to keef
| cabbages over winter, and at last hii
upon plan have not seen in any oil
our papers. We take the heads only.
and placing barrels in the corner of an
unused stable. put in a good quantity
of dried leaves, then bury head and
stuff leaves around it, another head. OF
| two, if small, more leaves and SO on
| Three barrels hold all we need. We
pile and pack thoroughly in and around
these barrels all the leaves we have
patience to carry, and lay old boards
| over them. We have done this severa
years"